Try this Creamy Vegetable Soup #2 recipe, or contribute your own.
Suggest a better description1.Melt the butter in an medium saucepan over low heat. Add the leek and saute until soft, about 5 min. Add the potatoes, cauliflower, chicken broth and lemon rind. Raise heat and simmer until potatoes and cauliflower are tender, about 20 min. 2.Place soup in a blender and puree until smooth. Stir in salt and pepper. Keep warm. Heat the olive oil in a medium non-stick skillet. Add the mushrooms. saute until tender, about 5 min. Ladle the soup into warm bowls and serve. Copyright credit: 1996 by Betty Rollin ? 1996 Lifetime Entertainment Services. All rights reserved. Recipe by: www.Lifetimetv.com Posted to MC-Recipe Digest by Barb at PK
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Serving Size: 1 Serving (1393g) | ||
Recipe Makes: 1 | ||
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Calories: 521 | ||
Calories from Fat: 234 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26g | 35 % | |
Saturated Fat 14.9g | 74 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 61.1mg | 19 % | |
Sodium 4628.4mg | 160 % | |
Potassium 1943.1mg | 51 % | |
Total Carbohydrate 64.3g | 19 % | |
Dietary Fiber 10.2g | 41 % | |
Sugars, other 54.1g | ||
Protein 14.3g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 521
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